1 cup cake flour

1 c. confectioners sugar

1-1/2 cup egg whites (about 10-12 eggs)

1 tsp. cream of tartar

Pinch of salt

1-1/2 tsp. vanilla

1-1/4 cup superfine sugar

Sift flour and confectioners sugar together twice, set aside. In a mixing bowl, beat egg whites, cream of tartar and salt on medium speed until soft peaks form. Add vanilla, gradually beat in sugar, about 2 T. at a time, until stiff peaks form, scraping bowl occasionally. Gradually fold in flour mixture, about a 1/2 cup at a time. Pour into an ungreased 10-inch tube pan. Bake at 325° for 50-60 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan onto a wire rack, cool completely, about 1 hour.

Filling:

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

2 large egg yolks

1/3 cup fresh lemon juice

1/2 cup whipping cream

1/2 tsp. vanilla

1-1/4 cup blueberries

Beat butter and sugar in mixing bowl. Turn mixer to low and add the eggs and yolks one at a time. Keep on low and pour in lemon juice, the mixture will look curdled. Pour the curd into a medium saucepan and cook over medium heat whisking occasionally until it no longer looks curdled. Turn the heat up to medium high, and continue to whisk until the mixture thickens and reaches 170°. Turn off heat and let cool for 5 minutes. Pour through a sieve to remove clumps into a bowl and cover with plastic wrap. Press down so wrap touches the surface to prevent a skin forming. Chill for 2 hours or more. In a mixing bowl whip cream and vanilla until stiff peaks form. Gently fold the cream into the lemon curd. Fold in the blueberries.

Topping:

2 cups whipping cream

6 T. superfine sugar

3 tsp. lemon extract

In a mixing bowl, whip cream until peaks form, sprinkle in sugar and lemon extract and beat well.

Remove cake from pan and slice horizontally into 3 sections. Put bottom section on a serving plate and cover with 1/2 of the filling. Top with middle section and the rest of the filling, and then put on top section of cake. Spread topping over all and garnish as you like.